Pre-order

Order Galloway Park Beef by the Quarter, Half or Whole

Buying in bulk gives you a much lower price per kilogram, the full range of cuts from across the animal, and a stocked freezer for months.

Choose Your Size How it works →
Two thick-cut beef steaks on a wooden board with fresh rosemary

Choose Your Size

All weights are approximate and vary with the size of the animal, its condition, and your cut selections. You are not invoiced until after processing, when the hanging weight is known.

Quarter Beast A freezer drawer’s worth Boxed meat40–50 kg Freezer space~100 L Deposit$250 A broad selection of premium cuts from across the animal, prepared to suit your household. Reserve a quarter → Half Beast A standard chest freezer Boxed meat80–100 kg Freezer space~200 L Deposit$500 A standard chest freezer of around 350 litres holds a half beast comfortably, with room to spare. Reserve a half → Whole Beast Best value per kilogram Boxed meat160–200 kg Freezer space~400 L Deposit$1,000 Many customers split a whole beast with family or friends — every pack is labelled by cut and weight, so shares are easy to divide. Reserve a whole beast →
Pricing

Your beef is priced on its actual hanging weight. Please contact us at contact@gallowaypark.com.au for current pricing before you place your order. The deposit above secures your order and is deducted from the final amount payable, with the balance due before delivery or collection once the hanging weight is confirmed.

Payment is by PayID bank transfer — ABN 35 154 142 480, FARMHOUSE AUSTRALIA PTY LIMITED. Quote your order number as the reference. We do not take card payments.

What You Receive

Rather than receiving only forequarter or hindquarter cuts, the available cuts from each animal are shared across orders. Because a half is divided between two quarter customers, both receive cuts from the forequarter and the hindquarter.

Boxed weight is typically 60–70% of the hanging weight, because bones, fat trim and moisture loss during hanging reduce the final yield. We hang the beef for up to 14 days for flavour and tenderness.

14 days
Hung for flavour
60–70%
Boxed yield of hanging weight
Both
Fore & hindquarter cuts

Choose Your Cuts

One of the benefits of ordering in bulk is being able to customise how your cuts are prepared.

Some cuts can be prepared in different ways. For example, a T-bone can instead be prepared to provide porterhouse and eye fillet.

Before processing we’ll provide a cut sheet showing the available options, so you can select your preferences and your pack sizes before pack-out.

Diagram of a beef carcase showing the primal cuts: cheek, chuck, blade, cube roll, striploin, tenderloin, ribeye, short loin, short ribs, brisket, flank, knuckle, rump, top side, silver side and shin

How Ordering Works

  1. Reserve Your Order Place your pre-order to secure a quarter, half or whole beast from an upcoming Galloway Park processing batch.
  2. Processing & Weight Following processing, the hanging weight of your beef is confirmed. This is the weight used to calculate your final purchase price.
  3. Complete Your Cut Sheet We’ll provide your cut sheet so you can select your preferences for cuts that have different preparation options, and the pack sizes you want.
  4. Butchering & Packing Your beef is butchered, vacuum-sealed, labelled by cut and weight, and boxed ready for collection or delivery.
  5. Collection or Delivery Once pack-out is complete we’ll arrange collection or delivery with you, and invoice the balance.

Reserve from an upcoming batch

We process small numbers to keep quality high, which means limited availability. Whole, half and quarter orders usually sell out each round, so we recommend registering your interest in advance.

Choose Your Size Register your interest →